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Sweet + Salty Coconut Cashew Bars

Prep Time 12 minutes
Total Time 12 minutes
Servings 7


  • 1/2 cup + 2 tbsp melted Sweet + Salty Eating Evolved Coconut Butter
  • 1/2 cup raw cashews
  • 3/4 tsp fresh vanilla bean I used this
  • 2 scoops collagen peptides
  • 2 tbsp MCT oil I use Bulletproof Brain Octane
  • 1/2 cup coconut flour


  1. Melt enough coconut butter in the microwave or over the stove until it fills a 1/2 cup scoop.
  2. Add cashews to food processor or high powered blender and pulse until you get a somewhat fine consistency.
  3. Pour melted coconut butter and cashew flour into large mixing bowl with remaining ingredients and stir thoroughly.
  4. Cover an 11in x 5in loaf tin with parchment paper, pour mixture over the top and spread out evenly using a silicone spatula. Leave 3 inches of extra space on one side of the tin to prevent the bars from being too thin.
  5. Place in the refrigerator for an hour and a half to harden. Remove the block of bars by lifting on either side of the parchment paper and place on a cutting board. Using a knife, cut into 7 bars. Eat immediately or store in refrigerator in glass tupperware or Stasher bag for up to 5 days.
  6. **For sugar-free version, use Eating Evolved's unsweetened roasted coconut butter